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Unbelievable Provençal bake
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Total Time:
2 hours
Indulge in a classic French and Italian inspired dish with sweet tomatoes, smoked ham, and melty cheese in a crispy crêpe bake. Let it rest before serving for easier cutting and a more enjoyable dining experience. Delight in the simplicity and deliciousness of this savory treat.
Ingredients:
  • 600 g ripe plum tomatoes
  • ½ a bunch of fresh basil (15g)
  • ½ a lemon
  • red wine vinegar
  • 125 g Comté cheese
  • 125 g Gruyère cheese
  • ½ a bunch of fresh flat-leaf parsley (15g)
  • 200 g handcut higher-welfare wafer-thin ham (I like a mixture of smoked and cured
  • 2 onions
  • 1 large knob of unsalted butter
  • 4 tablespoons plain flour
  • 700 ml semi-skimmed milk
  • 1 teaspoon English mustard
  • 1 whole nutmeg for grating
  • 30 g unsalted butter plus extra for cooking
  • 120 g plain flour
  • 2 large free-range eggs
  • 70 ml semi-skimmed milk
Instructions:
  • Pierce tomatoes with a cross, boil for 45 seconds, drain, and cool in cold water. Peel, deseed, and chop tomatoes. Chop basil, grate lemon zest, mix with tomatoes, vinegar, and salt. Saute onions in melted butter for 15 minutes until soft. Make crepe batter by whisking flour, eggs, milk, and water. Cook crepes. Make cheese mixture. Preheat oven to 180ºC/350ºF. Assemble layers of crepes, sauce, tomatoes, ham, cheese, and parsley in a deep pan. Bake for 40 minutes until golden. Let rest for 10 minutes before serving with a garden salad dressed with walnut oil and shaved walnuts.

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